プルラン培養液の流動特性と培養経過との関係 : プルラン培養液の流動特性に関する研究(第1報)

概要

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Rheological properties of the fermentation broth may be essential to the understanding of transport phenomena and power consumption in fermenters. Information on changes in rheological properties might also be applicable to rational operation and control of the fermentation process. In this study rheological properties of the pullulan broth were examined and investigated in various stages of pullulan fermentation.The flow curves of the pullulan broth exhibited non-Newtonian characteristics and were approximated by pseudsoplastic flow. Non-Newtonian characteristics of the broth such as flow behavior index, n, and consistency index. K, changed remarkably with the age of the broth. The values of n and K had a minimum and maximum respectively 60 or 70 hours after the start of cultivation. These remarkable changes in characteristics were not observed for the filtrate of the broth, and it has become clear that these changes principally depended on the concentration and morphological features of the cells.At any viscometer rotation rate, the apparent viscosity followed the consistency index, K, during the cultivation. From the results decribed above, although the molecular weights of the pullulan must be studied, the measurements of the apparent viscosity of the broth should be useful for rational operation and control of the pullulan fermentation.
社団法人日本生物工学会の論文
1976-03-25